Pumpkin Selection and Storage for Cooking

The keys to selecting the right pumpkin for cooking are similar to
those used to select ones for carving. The main difference is in
the variety you select. Pumpkins for cooking are sweeter,
generally smaller, and less stringy than those grown for
carving. The best cooking pumpkins tend to range from orange to
brown in color.

When selecting pumpkins for consumption you should focus on the
variety and select only those pumpkins that are well formed and
mature. Immature pumpkins are more prone to rot and weight loss
than mature pumpkins.

Storage - Storing whole pumpkins

Properly selected and stored pumpkins can be used in near farm fresh
condition for months (2-6+.) Any pumpkins that have become
bruised, cracked, broken, or soft prior to storage should be
used immediately or discarded. For long-term storage of fresh pumpkins the ideal temperature range
is from 50º - 70º. Lower temperatures will cause chill damage
and promote rotting. Basements, pantries and insulated garages
are suitable locations provided these locations are free from
large temperature swings, vermin, insects, and have adequate
ventilation.

Pumpkins should not be stored with fruits such as apples and bananas
which produce ethylene gas. This will cause pumpkins and
other fruit to over-ripen and rot.

Storage - Canning

For best results pumpkin should be cut in chunks rather than
strained and packed in a pressure canner. Pumpkin is a low-acid
vegetable. Raw packing is also not recommended.

Storage - Drying

Pumpkin leather can be dried plain in 3" strips and reconstituted
for use in pies or prepared with sugar and spices for snacking.

Storage - Freezing

Freezing both cooked whole chunks and puréed pumpkin is an efficient
method of long-term storage. It is important to cook the pumpkin
sufficiently to kill bacteria before freezing. Excess moisture
should be removed after defrosting and before use. Roasted seeds
can also be frozen in air-tight containers for later use.